Corn muffins with chili butter

12 Servings

Ingredients

Quantity Ingredient
1 cup Milk
1 Egg
2⅓ cup Corn Bread Mix (see recipe)
Chili Butter-----
½ cup Butter or margarine -- at
Room temperature
1 teaspoon Lime juice (optional)
½ teaspoon Cayenne pepper
½ teaspoon Ground cumin

Directions

1. Preheat oven to 425 degrees F. Beat together milk and egg. Add Corn Bread Mix. Stir just until dry ingredients are moistened--mixture should be lumpy.

2. Grease muffin cups or line with cupcake liners. Spoon mixture into cups, filling two-thirds full.

3. Bake until a pick inserted in center comes out clean (12 to 18 minutes).

4. Serve warm with Chili Butter.

Makes 1 dozen muffins.

Chili Butter: Beat butter until light and fluffy. Beat in remaining ingredients. Spoon butter into a crock. Serve at room temperature.

Makes ½ cup.

Recipe By : the California Culinary Academy From: Date: File

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